It’s closing time. Instead of resorting to the usual suspects such as pasta, pizza and the like, an oriental aubergine minced pan with potatoes and feta would be a no less tasty idea. Quick, easy to make and incredibly aromatic, it brings variety to the kitchen even on long working days.
This recipe is based on the Greek moussaka, but instead of béchamel sauce and eggs it comes with tomatoes, feta and other spices. The dish also does not require the oven – the pleasantly warming effect of the dish remains and is a relief, especially in winter.
800 g eggplants
1 TL Salz
400 g beefsteak tomatoes or 400 g canned tomatoes
600g potatoes, mostly waxy
2 onions
3 cloves of garlic
1 bunch of fresh parsley
30 ml olive oil, virgin
500 g minced meat, beef
1 tbsp tomato paste
250 ml beef broth
1 dash of soy sauce
Pfeffer
1 TL Paprikapulver
1 TL Oregano
200 g feta cheese
Wash the eggplants and cut them into cubes. Mix with the salt and set aside.
Wash and dice the beefsteak tomatoes. Peel and finely chop the onions and garlic cloves. Peel and dice potatoes. Rinse the parsley and shake dry.
Heat olive oil in a large pan. Add the minced meat and fry until spicy. Add onions, garlic and tomato paste and fry briefly.
Add the potato cubes and fry briefly. Deglaze with the beef broth and soy sauce. Add tomatoes. Season with pepper, oregano and paprika powder.
Cover the pan with a lid and simmer over medium heat for about 15 minutes. Stir occasionally.
Drain the eggplants through a sieve. Then add and simmer for another 20 minutes. Drain and dice the feta.
Season to taste and serve with fresh parsley and feta cheese.
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